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Vegan Lasagna















Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium


10 ounces noodles
lasagna, artichoke
1 teaspoon olive oil
Tofu ricotta
1 pound tofu
2 tablespoons olive oil, extra-virgin
1 x rock salt
ground, to taste
¼ teaspoon nutmeg
freshly grated, or 1/2 ts nutmeg, ground
Vegetable filling
2 each garlic cloves
crushed in 4 t olive oil
1 large zucchini
cut in 1/8inch thick lengthwise slices
1 ½ teaspoons basil
1 ½ teaspoons oregano
½ teaspoon paprika
sweet hungarian
1 x rock salt
1 x black pepper
freshly ground
3 cups mushrooms
stems removed,, caps thinly sliced
10 ounces spinach
frozen, chopped
32 ounces spaghetti sauce


Prepare lasagna noodles. Bring water to boil in a large pot and add pasta and olive oil. Return to a boil and simmer, stirring once or twice to prevent sticking. Cook for time indicated on package for al dente consistency. Drain, rinse thoroughly under cold water, and lay out on clean towels. Cover with a towel to prevent drying.

Prepare ricotta. Crumble three-fourths of the tofu (12 oz) in a food processor or blender. Add oil, salt and nutmet. Process only until mixture is slightly lumpy. Finely crumble remaining tofu into mixture and set aside.

Using 1 tablespoon of the garlic oil for each batch, cook zucchini in a single layer in several batches, in a large skillet. Sprinkle each batch of zucchini generously with basil, oregano, paprika, salt and pepper. If the slices are thin enough, you will not need to turn them. Sauté until bright green and tender-crisp. Remove from skillet and set aside.

Add remaining 1 tablespoon garlic oil to skillet. Toss in mushrooms and sauté until tender and slightly brown on edges. Remove from skillet and set aside. Steam spinach until defrosted. Squeeze to remove excess water and set aside.

Preheat oven to 350℉ (180℃). Lightly brush a shallow 9 x 13-inch baking dish with olive oil. Place a scant ladle of spaghetti sauce in dish and spread over bottom. Put a layer of 3 noodles on top of the sauce. Cover with a thick masking or ricotta. Top with layers of zucchini, mushrooms, spinach and salt and pepper to taste. Repeat layers of spaghetti sauce, pasta, ricotta, zucchini, mushrooms, spinach and seasonings twice more, reserving 3 lasagna noodles, ½ to ¾ cup ricotta, and 2 tablespoons spaghetti sauce for final layer.

End with a final pasta layer, a masking of ricotta, and a thin brushing of spaghetti sauce. Dust with basil, oregano and paprika. Cover with foil. Bake 45 minutes, then cool a few minutes before cutting. Serve hot.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 283g (10.0 oz)
Amount per Serving
Calories 30246% of calories from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 55mg 2%
Total Carbohydrate 11g 11%
Dietary Fiber 6g 25%
Sugars g
Protein 28g
Vitamin A 27% Vitamin C 39%
Calcium 44% Iron 18%
* based on a 2,000 calorie diet How is this calculated?


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